Walnut Torte Yield: 12 servings 3 cups finely chopped walnuts 1 cup fine commercial toasted bread crumbs ¼ tsp. salt 9 eggs, separated 1 cup plus 2 Tbsp. sugar ¾ cup orange juice 1¼ tsp. grated orange rind 6 Tbsp. sugar 2 cups heavy cream ¼ cup confectioners' sugar 12-oz. jar of raspberry jam or jelly fresh raspberries, sprigs of mint for decoration Mix together the chopped walnuts, bread crumbs and salt. Beat the 9 egg yolks until very thick and lemon-colored, gradually adding 1 cup plus 1 tablespoon sugar. Blend in ¾ cup orange juice and 1½ teaspoon orange rind. Beat the 9 egg whites until stiff but not dry, gradually adding 6 tablespoons sugar, a spoonful at a time, beating well after each addition. Fold the nut and crumb mixture into the egg yolks alternately with the meringue, ending with the meringue. Divide into 2 greased 9-inch layer pans lined with waxed paper (and I would grease again). Bake at 325o for 30 to 35 minutes. Turn the layers out on racks to cool. Whip the heavy cream and sweeten with ¼ cup confectioners' sugar. Sieve the raspberry jam to remove the seeds or break up the jelly with a fork. Put the layers together with a little less than half of the whipped cream and jam or jelly. Spread the top with more of the whipped cream and over this with a layer of jam or jelly. Decorate with the remaining whipped cream, fresh raspberries and mint. May be stored in the refrigerator for several hours. This recipe is so old I don't know where it came from. Possibly one of Don's fellow interns' wives gave it to me in Cooperstown (I began collecting recipes the minute I got married) which would have been in 1959.

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